Roasted Balsamic Glazed Fall Vegetables

I’m not sure if you are like me but, as soon as I feel our weather coming to the end of a season, my thoughts jump to the upcoming season & all the food & special entertaining that we will be doing. With this in mind, I am feeling that summer is quickly waning here on the West Coast & Fall is just days away. A part of Fall that I love is Thanksgiving and spending some special time with family. Whether enjoyed as a side dish to complement the main course or as a vegetarian option for the Thanksgiving table, this roasted fall vegetables recipe is sure to be a hit among your family and guests. Its vibrant colors and harmonious blend of flavors make it a delightful addition to the festive meal.

Roasted Balsamic Glazed Fall Vegetables

Servings: 6-8

Ingredients:

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
3 large carrots, peeled and sliced diagonally into 1/2-inch thick pieces
2 large parsnips, peeled and sliced diagonally into 1/2-inch thick pieces
1 beet cut in wedges
1/2 red onion, peeled and cut into wedges
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
Optional: 1/2 cup pecans or walnuts, roughly chopped

Method:

Preheat the oven to 400°F (200°C).
In a large mixing bowl, combine the butternut squash, carrots, parsnips, and red onion wedges.
Drizzle the olive oil over the vegetables and toss gently to coat. Season with salt and freshly ground black pepper to taste.
Spread the vegetables evenly on a large baking sheet, making sure they are in a single layer to allow even roasting.
Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and lightly browned. Be sure to stir the vegetables halfway through the roasting time for even cooking.
While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring the mixture to a gentle simmer over medium heat.
Reduce the heat to low and continue to simmer for about 5-7 minutes, stirring occasionally, until the glaze has thickened slightly.
Once the vegetables are done roasting, remove them from the oven and transfer them to a serving dish.
Drizzle the balsamic glaze over the roasted vegetables, using a spoon to ensure even distribution.
Sprinkle the chopped rosemary and thyme over the vegetables, and if desired, add the chopped pecans or walnuts for an extra crunch and nutty flavor.
Gently toss the vegetables to coat them in the balsamic glaze and herbs.
Serve the roasted balsamic glazed fall vegetables as a flavorful and colorful side dish for your Thanksgiving feast. Enjoy the combination of sweet and savory flavors that perfectly capture the essence of the fall season.